Carrot Cake


  • 2 1/2 c. unbleached flour
  • 3/4 c. whole wheat pastry flour
  • 1 Tbsp. baking powder, aluminum free
  • 1/2 tsp. sea salt
  • 2 tsp. ground coriander
  • 3/4 c. fructose
  • 2/3 c. canola oil
  • 1 1/2 c. soymilk
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. vanilla flavoring
  • 1 Tbsp. egg replacer
  • 2 c. shredded carrots
  • 1/2 c. raisins
  • 1/2 c. chopped walnuts


  1. Mix lemon juice with soymilk. Set aside.
  2. Sift unbleached flour, whole wheat pastry flour, egg replacer, coriander and baking powder together into a medium mixing bowl.
  3. Mix fructose, oil and vanilla into soymilk mixture.
  4. Add wet ingredients to dry a little at a time, mixing with hand mixer. Mix in carrots, walnuts and raisins.
  5. Pour into bundt pan. Bake at 350 degrees for about an hour. Invert onto serving plate. Cool and top with orange sauce.
Browse Cook(s): Curtis and Paula Eakins
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.